Adjusting to new rules for how many people can be in a space can affect projected sales figures and cideries have had to find inventive ways to bring in consumers or safely make sales.
Since indoor dining rules changed so often during the summer, Pennings Farm Cidery‘s tasting room wasn’t exactly necessary, so the New York facility turned the space into a bottle shop.
The downside there was that the cidery was not necessarily focused on package sales before the pandemic, so a switch to canned ciders became very apparent quickly into the first wave of the pandemic shutdowns in the spring.
”Due to the fact that we were shut down and therefore seeing a lot fewer customers, we were able to prioritize canning our ciders,” said Sales & Compliance Manager, Annie Stubeck. “Canning became a larger part of our business and has remained significant even after re-opening.”
Stubeck said the tasting room has proved to be a great use of the space and allowed customers to browse and see all of Pennings’ products on display in one place.
”Canning has been great for customers because it allows them to have more options than just a growler to go home with,” she said.
Not only has canning been a positive addition for Pennings with on-site purchases, Stubeck noted that with extra volume Pennings could open up a new wave of capital infusion to the business in the form of distributing and selling ciders at local businesses.
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